Aloo Tikki (Potato Dumplings)
Ingredients
Frying
- 2 large russet potatoes, peeled, boiled, and mashed
- 1 tablespoons potato starch
- 1 teaspoons salt, to taste
- 4 cups safflower oil, for frying
Recipe
- 1/4 cups vegetable oil or ghee
- 1 red onion, finely chopped
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 pounds ground lamb
- 1/8 teaspoons ground cloves
- teaspoons cayenne
- 1/8 teaspoons black pepper
- 1 teaspoons grated ginger
- 1 tablespoons minced garlic
- salt, to taste
Instructions
For the filling:
- In a large skillet over medium-high heat, heat the vegetable oil or ghee for 1 minute.
- Add the red onion, cumin and coriander and sauté until onion is translucent.
- Add lamb and cook until the meat begins to brown, mixing continuously until it’s evenly cooked and has a fine texture.
- Lower the heat to medium-low and add the cloves, cayenne, black pepper, ginger, garlic and salt to taste, and continue cooking for 3 minutes.
- Remove from the heat and set aside.
- Important: Let the filling cool completely before forming the dumplings.
For the tikki shells:
- Combine the mashed potatoes with the starch and salt and set aside.
- Form ½ cup of the potato mixture into an oval ball and depress a cavity in its length to form a “cradle,” then fill the cradle ¾ full with the lamb mixture and seal the long edges together. Continue until you have used all of the potato mixture.
- Heat the safflower on medium-high heat in a large skillet and fry each tikki separately—gently rolling it to cook evenly.
- As each cooks, remove and place on paper towels to drain. Serve at room temperature with the green chutney.
